Bananay Banana Bread!
There are probably 990 kabillion banana bread recipes on the internet and in every grandmother’s cookbook. The problem, according to my husband, is that none of those recipes contain enough bananas. A lot of them tell you to use an overly ripe banana, or maybe two, but depending on the size of your bananas, this one can take as many as 6.
It should not surprise you that this is really banana-y banana bread.
Bananay Banana Bread.
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons of cinnamon
1/4 teaspoon salt
1/2 cup of butter, softened
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
- Preheat oven to 350F. Lightly grease a 9×5 loaf pan.
- In a large bowl, combine flour, baking soda, cinnamon, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture – stir just until moistened.
- Pour batter into loaf pan.
- Bake for 60-65 minutes, until a toothpick inserted into centre of the loaf comes out clean.
- Let bread cool in pan for 10 minutes then turn out onto a wire rack.
This banana bread is dense and .. well, there are a lot of bananas in it. You can adjust the cinnamon to your preference – we often use closer to a tablespoon because it compliments the banana flavour (and because we like cinnamon).
This carrot cake would have tasted better if I had pulled together a home made frosting for it – but, instead, I used some “cream cheese flavour” frosting from a can. I’m not going to lie – even with subpar frosting, this cake totally hit the spot. It’s SO carrot-y that it’s a bizarre shade of orange and brown (from the cinnamon and nutmeg) and so incredibly moist!
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoons salt
4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 1/4 cups canola or vegetable oil
1 cup granulated white sugar
1 cup packed brown sugar
2 teaspoons vanilla
4.5 cups grated carrots
- Preheat your oven to 325°F. Line a 9”x 13” sheet pan (or two 9″ pans) with parchment paper.
- In a medium bowl, mix the flour,baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl (or in your stand mixer bowl) mix together eggs, oil, sugars, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients. Mix until well-combined.
- Stir in the grated carrots.
- Pour the batter into the prepared cake pan and bake for approx. 45 to 50 minutes.
- Cake is done when a skewer in the middle is not goopy.
- Cool fully before frosting.
You could add a cup of nuts and/or a cup of raisins to this if you felt like getting crazy with things. I am not a huge fan of raisins and was totally not surprised when I discovered that mine had expired a year ago – and decided not to use them.
This cake is really, really moist because it is full of oil. If you’re the sort of person who prefers to eat a bit lighter in the calorie department, consider swapping out some of the oil for some applesauce.